Description
This decadent Banana Mocha Ice Cream Cake combines a rich cocoa cake base with layers of bananas, caramel, chocolate sauce, and two flavors of ENLIGHTENED ice cream—Bananas Foster and Cold Brew Coffee. Topped with a luscious espresso whipped cream and banana chips, this frozen dessert is perfect for coffee and banana lovers looking for a refreshing, indulgent treat.
Ingredients
Cake
- 3/4 cup + 2 tbsp (114g) all purpose flour
- 1 cup (207g) sugar
- 6 tbsp (43g) cocoa powder
- 1 1/8 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) vegetable oil
- 3/4 tsp vanilla extract
- 1 large egg
- 1/2 cup (120ml) hot water
Layer & Topping
- 1-2 bananas, sliced
- 1/4 cup caramel sauce
- 1/4 cup chocolate sauce
- 1 pint Bananas Foster ENLIGHTENED Ice Cream
- 1 pint Cold Brew Coffee ENLIGHTENED Ice Cream
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 2 tsp powdered instant espresso
- Banana chips for garnish
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (176°C). Grease an 8-inch cake pan with non-stick baking spray and line the bottom with parchment paper to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set this mixture aside.
- Combine wet ingredients: In a medium bowl, whisk together the milk, vegetable oil, vanilla extract, and egg until smooth and well blended.
- Make the cake batter: Add the wet ingredients to the dry ingredients and beat until thoroughly combined. Then slowly add the hot water while mixing on low speed. Scrape down the sides of the bowl to ensure even mixing.
- Bake the cake: Pour the batter into the prepared cake pan. Bake for 27-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs remaining.
- Cool the cake: Remove the cake from the oven and let it cool for 3-4 minutes in the pan. Then transfer it to a cooling rack to cool completely.
- Prepare the cake pan for layering: Line the same 8-inch cake pan or springform pan with parchment paper extending above the edges, and place a cardboard cake circle at the bottom. This helps with easy removal after assembling.
- Level the cake: Cut off the domed top of the cake layer to create a flat surface, then place the cake into the prepared pan.
- Layer bananas: Evenly spread sliced bananas over the cake layer to cover the surface.
- Add sauces: Drizzle the caramel and chocolate sauces evenly on top of the banana slices.
- First ice cream layer: Soften the Bananas Foster ice cream slightly, then spoon it evenly over the bananas and sauces. Spread to form a smooth layer.
- Second ice cream layer: Similarly, spoon softened Cold Brew Coffee ice cream over the Bananas Foster layer and smooth it out evenly.
- Freeze the layered cake: Freeze the cake for 5-6 hours or until firm enough to frost.
- Prepare the espresso whipped cream: In a large bowl, whip the cold heavy cream, powdered sugar, and instant espresso powder on high speed until stiff peaks form.
- Frost the cake: Remove the frozen cake from the pan using the parchment paper. Lightly frost the outside of the cake with the espresso whipped cream.
- Decorate: Pipe decorative swirls of whipped cream around the top edge of the cake and garnish with banana chips.
- Final freeze: Freeze the completed cake until ready to serve to maintain firmness and freshness.
Notes
- Use the same 8-inch cake pan for baking and layering to ensure proper fit.
- Softening ice cream slightly before layering makes spreading easier and prevents tearing the cake.
- If you don’t have a springform pan, lining the pan with plastic wrap helps lift the cake out after freezing.
- Ensure the whipped cream reaches stiff peaks for a stable frosting that will hold its shape.
- For best results, freeze the cake for at least 5-6 hours or overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
